Roast pork with prune and herb stuffing

PUBLISHED: 13:32 04 May 2006 | UPDATED: 14:40 12 May 2010

Ingredients A leg of pork joint for roasting, about 1.75kg (3? lbs) 50g (2oz) fresh white breadcrumbs 6 large stoned prunes fresh herbs, including sage and parsley 2 shallots 25g (1oz) butter 1 tbsp sweet sherry 25g (1oz) lard, salt and pepper Method Thi

Ingredients

A leg of pork joint for roasting, about 1.75kg (3? lbs)

50g (2oz) fresh white breadcrumbs

6 large stoned prunes

fresh herbs, including sage and parsley

2 shallots

25g (1oz) butter

1 tbsp sweet sherry

25g (1oz) lard, salt and pepper

Method

This is a stuffing recipe which gives the pork a touch of sweetness. If you buy a joint of leg of pork ready tied, you should be able to cut the string, add the stuffing and re-tie the joint.

Pre-heat the oven to Gas Mark 6, 200deg C, 400 deg F.

Cut the prunes into small pieces and chop the herbs roughly. Mix the breadcrumbs with the prunes and herbs. Chop the shallots into small pieces and fry gently in the butter until softening, then add to the breadcrumbs mixture. Season with salt and pepper and stir in the sherry.

Untie the joint, spoon the stuffing into the centre and re-tie firmly. Put the lard into a roasting tin and put the joint on top. Roast in the pre-heated oven for 20 minutes, then turn the heat down to Gas Mark 4, 175 deg C, 340 deg F for one-and-a-half hours, or until the joint is well cooked through.



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